A VEGAN MATCHA BURGER ?! Yup, your love story with burgers is about to reach a whole other level with the arrival of this juicy new suitor.
Fresh, tasty and, best of all, guilt free ! A dream come true.
This delicious burger will become your new favorite summer griller!
So, who’s ready to palm a patty?
THIS MATCHA BURGER IS:
- Low in fat
- Full of greens!
INGREDIENTS (8-10 burgers)
For the veggie burger patties
- 1 540 mL can of chickpeas
- 2 tablespoon of veganaise
- 1 cup of brown rice or quinoa
- 2 minced green onions
- 2 tablespoon of minced jalapeno
- 1 teaspoon of ground coriander
- 1 teaspoon of cumin
- 2 teaspoons of matcha for recipes Teangle
- ¼ cup of fresh cilantro
- ¼ cup of fresh parsley
- ¼ cup of almond meal
- Salt & pepper
Whole wheat or gluten free burger buns
Beet hummus, lettuce, sprouts, avocado slices, veganaise...
Preheat the oven to 425°F and oil a cooking tray.
In a bol, mash the chickpeas, the rice and the veganaise with a fork or a potato masher.
Add all the ingredients for the veggie patties and mix to combine. If the mix is too wet, add a little of almond meal.
Form 8 burger patties and transfer to the oiled tray.
Cook for 30 minutes, flipping the patties halfway through. They should be crispy and a little browned.
Serve the patties in a burger bun topped with hummus, lettuce, sprouts, avocado and veganaise ou any topping of choice.
* Keep the aquafaba (chickpea water) to prepare our delicious Matcha & Strawberry Dalgona!
Take a picture, share it on Instragram and tag us @teanglematcha